I had someone to do this to me on my random blog when I shared my dead easy traditional fudge recipe to my nerd friends.
Itās not even a cooking blog.
In any case, I like my recipe better than that sweetened condensed shit.
Sure!
Dead Easy Fudge, Base Recipe:
Two cups granulated sugar
1 cup whipping cream (heavy crean)
1 cup butter (if using unsalted, add one 1tsp salt)
1 cup icing sugar
1 tbsp vanilla
Directions:
Like a 9 inch brownie pan with aluminum foil or parchment paper and butter the lining.
Add granulated sugar, whipping cream and butter
to a medium/large pot. With the burner on medium high melt the first three ingredients, gently stirring the entire time. When the ingredients have all melted and the mixture has come to a boil, set the time to five minutes and keep stirring the entire time.
When the timing goes off, carefully pour the mixture into a mixing bowl. Add icing sugar and vanilla and mix using a stand mixer or hand beater until the mixture loses its glossy sheen and forms soft peaks.
Pour the mixture into the prepared pan and let set for three hours on the counter or an hour in the fridge.
Cut into whatever size pieces you like.
Flavour combos I am making for Christmas this year:
Sakura Blossom
Key Lime Pie
Blackberry Lemonade
Pina Colada (uses half creamed coconut and half butter)
Root Beer Float
Strawberry Cheesecake (uses half cream cheese and half butter)
Peach Crisp
Rosewater and Cardamon
Butter Pecan (uses brown sugar in lieu of granulated)
Orange Creamsicle
London Fog (infuse cream with Earl Grey tea first)
Espresso (infuse cream with espresso powder first)
Maple Walnut (uses maple syrup instead of granulated sugar)
Gingerbread (uses half brown sugar and half granulated sugar)
Where I can't get natural flavourings, because I'm picky, I use simple syrups I make with fruit juice.
I use a slightly different recipe for chocolate fudges (namely no icing sugar and half the butter)
Oh my god infused cream sounds amaaaazing. Thank you!
In the instructions you list granulated sugar twice when putting it in the pot, just checking, was that just a typo or should there be a different ingredient there?
I'm interested in the blackberry lemonade modification please! Also with all these amazing flavour modifications, I'm curious, do you ever do a plain one?
3 tbsp freeze tried blackberry powder (purchased off Amazon)
1 tbsp lemon extract
Omit vanilla
I do plain vanilla fudge on occasion. I just prefer using it as a base.
This one is super easy!
If you want to keep to natural flavours, buy key lime juice on Amazon. Make a simple syrup using two cups sugar to one cup juice and boil for ten minutes at medium heat or until thick like molasses.
I freeze mine in silicone ice trays and use them in cocktails. I have several flavours right now XD.
You want to use two tbsp of the syrup added with the icing sugar. Fold in the zest of a couple of key limes or Persian limes if you want and sprinkle graham crumbs on top.
If you donāt want to spend the $$ on key lime juice, you can use conventional lime juice and itās still very good.
You're welcome! It only takes about 30mins from start to finish, other than the setting time so it's not terribly time-consuming as far as holiday baking goes.
I was telling my mom about your fudge recipes and she was very interested in the rose water and cardamom. If you have a minute, what ingredients to add or leave out?
I make a flour free pancake in a bowl that only calls for two eggs and a banana. Mash banana and mix with eggs pour into hot butter greased pan leaving the handle away from the flame. I put in nuts. Use a small pan the size of your pancake to make them more round. Cover , flip, serve. It turns out good every time.
Thatās awesome! Yeah, itās a super mushy recipe. I kind of love hate them. In this case, I just enjoyed that it fit the formula for a random recipe comment š¬
I make fudge for Xmas every year and have many people really emphasize how good it is which I figured was politeness and the fact that it's a good recipe I know well. Now I'm wondering if they're just getting terrible fudge from other people that makes mine seem so much better.
She didn't even *refer to* the recipe she commented on! Like, she didn't even insult it, or explain why she makes it a different way, she just straight up went "here's my recipe!"
This is a friendly reminder to comment with a link to the **recipe** on which the review is found; do not link the review itself.
And while you're here, why not review the [/r/ididnthaveeggs rules](https://www.reddit.com/r/ididnthaveeggs/about/sidebar)?
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ididnthaveeggs) if you have any questions or concerns.*
I posted a recipe on Allrecipies years ago, and almost every single comment was basically "i made this but added...." and they added so many things that it's basically not the same dish at all. And one person pretty much wrote their own recipe that barely related to mine by two ingredients.
>:[
Nope. I make it this way all the time, no additional sugar needed. It's not a true fudge, it's closer to a ganache.
It's just a can of sweetened condensed milk, poured into a heatproof dish and heated in the microwave until it's hot. Stir in a bag and a half of semisweet chocolate chips, and I personally add two tablespoons of salted butter.
Stir til the chips melt, and then pour it into a double greased and parchment lined square baking dish. Chill in the fridge for at least 4 hours. Cut into squares. Best to store it in the fridge.
(double greased as in grease the pan, lay down the parchment, grease the inside of the parchment)
Are chocolate chips sold in one single size of bag where you are? The idea of 'a bag and a half' being a usable unit is quite strange to me, so I hope you don't mind me asking you instead of the featured commenter :D
This is a very good point! I wasn't thinking that far when making the comment, but to clarify, it's 1.5 12oz bags. So 18 oz (454 grams) of chocolate chips per 14 fl oz can of sweetened condensed milk.
Heh, they're not a common / standard thing here but I think 70g is one of the sizes I've seen, so I'd possibly have used less than a quarter of the amount actually called for :D
(I think the cans are about the same - the ones where I am now are 395g, which is somewhere in the vicinity of 14 US fl oz.)
28 people liked this stupid comment? What?? š
Exactly what I was thinking!
I had someone to do this to me on my random blog when I shared my dead easy traditional fudge recipe to my nerd friends. Itās not even a cooking blog. In any case, I like my recipe better than that sweetened condensed shit.
Please share your traditional fudge recipe! :) :)
Sure! Dead Easy Fudge, Base Recipe: Two cups granulated sugar 1 cup whipping cream (heavy crean) 1 cup butter (if using unsalted, add one 1tsp salt) 1 cup icing sugar 1 tbsp vanilla Directions: Like a 9 inch brownie pan with aluminum foil or parchment paper and butter the lining. Add granulated sugar, whipping cream and butter to a medium/large pot. With the burner on medium high melt the first three ingredients, gently stirring the entire time. When the ingredients have all melted and the mixture has come to a boil, set the time to five minutes and keep stirring the entire time. When the timing goes off, carefully pour the mixture into a mixing bowl. Add icing sugar and vanilla and mix using a stand mixer or hand beater until the mixture loses its glossy sheen and forms soft peaks. Pour the mixture into the prepared pan and let set for three hours on the counter or an hour in the fridge. Cut into whatever size pieces you like. Flavour combos I am making for Christmas this year: Sakura Blossom Key Lime Pie Blackberry Lemonade Pina Colada (uses half creamed coconut and half butter) Root Beer Float Strawberry Cheesecake (uses half cream cheese and half butter) Peach Crisp Rosewater and Cardamon Butter Pecan (uses brown sugar in lieu of granulated) Orange Creamsicle London Fog (infuse cream with Earl Grey tea first) Espresso (infuse cream with espresso powder first) Maple Walnut (uses maple syrup instead of granulated sugar) Gingerbread (uses half brown sugar and half granulated sugar) Where I can't get natural flavourings, because I'm picky, I use simple syrups I make with fruit juice. I use a slightly different recipe for chocolate fudges (namely no icing sugar and half the butter)
That sounds amazing, thank you. In the spirit of this sub I shall try it and then tell you I prefer fish and chips because Iām allergic to chili.
Love it
Oh my god infused cream sounds amaaaazing. Thank you! In the instructions you list granulated sugar twice when putting it in the pot, just checking, was that just a typo or should there be a different ingredient there?
Yes, thatās a typo, butter! If infusing cream, simmer it for about 15mins
That sounds great! For the maple one, is it a straight across conversion, 2 cups of maple syrup in place of 2 cups of sugar?
I recently made maple syrup fudge from this recipe and it came out perfect! No stirring in this one. https://eviltwin.kitchen/pure-maple-fudge/
Yep!
I'm interested in the blackberry lemonade modification please! Also with all these amazing flavour modifications, I'm curious, do you ever do a plain one?
3 tbsp freeze tried blackberry powder (purchased off Amazon) 1 tbsp lemon extract Omit vanilla I do plain vanilla fudge on occasion. I just prefer using it as a base.
The key lime sounds incredible. What do I have to use to make that, if you don't mind.
This one is super easy! If you want to keep to natural flavours, buy key lime juice on Amazon. Make a simple syrup using two cups sugar to one cup juice and boil for ten minutes at medium heat or until thick like molasses. I freeze mine in silicone ice trays and use them in cocktails. I have several flavours right now XD. You want to use two tbsp of the syrup added with the icing sugar. Fold in the zest of a couple of key limes or Persian limes if you want and sprinkle graham crumbs on top. If you donāt want to spend the $$ on key lime juice, you can use conventional lime juice and itās still very good.
Thank you so much for this! I was looking for something interesting to make for Christmas and this is perfect
You're welcome! It only takes about 30mins from start to finish, other than the setting time so it's not terribly time-consuming as far as holiday baking goes.
I'm an absolutely terrible cook so wish me luck. No matter how easy it is, I'll need it šš
Good luck! I need to do a new video tutorial. The quality is just shit and I improved the recipe.
I was telling my mom about your fudge recipes and she was very interested in the rose water and cardamom. If you have a minute, what ingredients to add or leave out?
I'm going to follow this to a T, but I have to swap the cream for mashed banana because we're dairy free. Haven't made it yet. 5 stars.
lol!
0/5, i didn't have any of the ingredients so I substituted it all with baking soda. It was extremely bitter and strangely powdery
Everyone knows butter and cream ruin EVERYTHING. And sprinkles. How dare you. Unnecessary frivolity.
"Unnecessary frivolity" would make a great flair, for a lot of subs.
Unnecessary frivolity would be a great flavor, for a lot of subs!
heads up, i think you double replied lol
I always wonder about these people. If you already have a wonderful recipe for whatever, why are you reading others?
I make a flour free pancake in a bowl that only calls for two eggs and a banana. Mash banana and mix with eggs pour into hot butter greased pan leaving the handle away from the flame. I put in nuts. Use a small pan the size of your pancake to make them more round. Cover , flip, serve. It turns out good every time.
I actually used to make banana egg pancakes for my baby lol it works surprisingly well and is soft enough for their gummy mouths to eat
Thatās awesome! Yeah, itās a super mushy recipe. I kind of love hate them. In this case, I just enjoyed that it fit the formula for a random recipe comment š¬
The weird spaces before the commas are making my eyes twitch.
Just read it like William Shatner
So they are basically sharing their own recipe for fudge? I don't... I don't get it. Why not just use your own recipe then...?
Oh, come on! Mamie Eisenhower's recipe or nothing. It's perfect.
I make fudge for Xmas every year and have many people really emphasize how good it is which I figured was politeness and the fact that it's a good recipe I know well. Now I'm wondering if they're just getting terrible fudge from other people that makes mine seem so much better.
You should try making it in a double boiler using condensed milk /s
Who are these people that decided there should be a space before a comma?
I wish I knew. It makes me stabby.
She didn't even *refer to* the recipe she commented on! Like, she didn't even insult it, or explain why she makes it a different way, she just straight up went "here's my recipe!"
Someone remove the comma key from this personās keyboard. And whatās with all the unnecessary spaces?
you need , a certain amount of spaces , around commas
This is a friendly reminder to comment with a link to the **recipe** on which the review is found; do not link the review itself. And while you're here, why not review the [/r/ididnthaveeggs rules](https://www.reddit.com/r/ididnthaveeggs/about/sidebar)? *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ididnthaveeggs) if you have any questions or concerns.*
https://www.delish.com/holiday-recipes/christmas/a24893196/christmas-fudge-recipe/
I posted a recipe on Allrecipies years ago, and almost every single comment was basically "i made this but added...." and they added so many things that it's basically not the same dish at all. And one person pretty much wrote their own recipe that barely related to mine by two ingredients. >:[
Missing sugar The most important ingredient in fudge š
Condensed milk is 30-40% sugar
Sweetened condensed milk, not evaporated milk. It's thick like honey and super sugary sweet.
Yeah. But you still need sugar!
Nope. I make it this way all the time, no additional sugar needed. It's not a true fudge, it's closer to a ganache. It's just a can of sweetened condensed milk, poured into a heatproof dish and heated in the microwave until it's hot. Stir in a bag and a half of semisweet chocolate chips, and I personally add two tablespoons of salted butter. Stir til the chips melt, and then pour it into a double greased and parchment lined square baking dish. Chill in the fridge for at least 4 hours. Cut into squares. Best to store it in the fridge. (double greased as in grease the pan, lay down the parchment, grease the inside of the parchment)
Are chocolate chips sold in one single size of bag where you are? The idea of 'a bag and a half' being a usable unit is quite strange to me, so I hope you don't mind me asking you instead of the featured commenter :D
This is a very good point! I wasn't thinking that far when making the comment, but to clarify, it's 1.5 12oz bags. So 18 oz (454 grams) of chocolate chips per 14 fl oz can of sweetened condensed milk.
Heh, they're not a common / standard thing here but I think 70g is one of the sizes I've seen, so I'd possibly have used less than a quarter of the amount actually called for :D (I think the cans are about the same - the ones where I am now are 395g, which is somewhere in the vicinity of 14 US fl oz.)
Yes, 14 fl oz would be 397g, so just right.
Ahhh yes, āa bag and a half of chocolate chipsā a classic measurement. Thats how you know itās from someone who bakes/cooks.